This coffee cake recipe has been in my little recipe box for many years. Does anybody still use a recipe box? I still use mine but am transferring my favorite recipes one by one to this website.
A while back, Dave and I updated our Last Will and Testament. We asked our children to each choose one thing that Dave has and one thing that I have that they would want after we are gone. My youngest son, Will, said he wanted my recipe box. Isn’t that interesting?
I’m not sure if he wants my recipes or if he just likes the tin box! Lol!
This vintage tin recipe box from Land O’ Lakes was a special edition that I ordered through the mail years ago and it has definitely been used a lot over the years.
It came with dividers for appetizers, beverages, breads, desserts, main dishes, salads, sandwiches, sauces, soups, vegetables, and one for ‘butters‘. I always thought that was kind of funny but being a company that makes butter, I guess it is only fitting!
I am not a big breakfast person. A piece of fruit and a cup of coffee is fine with me. Although I am not a big fan of coffee cake in general, this coffee cake recipe is definitely one of my favorite recipes and is still kept in the Land O’ Lakes recipe tin!
You could drizzle icing over the top of the cake but it really doesn’t need it.
Sour Cream Coffee Cake
Preheat oven to 350°
Batter:
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
Streusel Filling:
- 1/2 cup brown sugar
- 2 Tblsp. flour
- 1 tsp. cinnamon
- 2 Tblsp. melted butter
- 1/2 cup chopped walnuts
Make the streusel filling first, by combining the brown sugar, flour, and cinnamon. Stir in the melted butter and then, add the chopped walnuts and mix well. Set aside.
Cream the sugar and butter. Add eggs and mix. Then, add the sour cream and vanilla and mix well.
Combine the flour, salt, soda, and baking powder. Add to the wet ingredients and mix well by folding in and stirring gently. (The batter will be thick.)
Pour half of the batter into a greased tube cake pan
. ( I cut a piece of Parchment paper to place in the bottom for easy removal.)
Then, sprinkle with half of the streusel filling.
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Add the remaining batter and then, sprinkle with the remaining streusel filling.
Bake at 350° for 45-50 minutes. Don’t overbake! Always check 5 minutes early! Not all ovens are accurate or the same.
After removing the cake from the oven, allow it to cool for a few minutes.
Then, I placed heavy-duty foil on top of the tube pan and a wire rack on top of the foil. (You can see the parchment paper on the bottom of the cake.) Next, I flipped the cake upside down, removed the parchment paper, placed a platter over the bottom of the cake and flipped it right side up. The cake was then allowed to cool some more before covering it with a glass dome.
It is just as good as I remembered! You have to try it soon.
[wpurp-searchable-recipe]Sour Cream Coffee Cake – This coffee cake recipe has been in my little recipe box for many years. It is definitely one of my favorites and it is delicious! – Batter:, sugar, Butter, eggs, Sour Cream, flour, salt, baking soda, baking powder, vanilla, Streusel Filling:, brown sugar, nuts, Tblsp. flour, cinnamon, Butter (melted), , Cream sugar and butter. Add eggs, sour cream, and vanilla and mix well. Combine flour, salt, soda, and baking powder. Add to the wet ingredients and mix well by folding in and stirring gently.; Pour half of the batter into a greased tube cake pan. (The batter will be very thick.) ; Sprinkle with half of the streusel filling.; Add the remaining batter and then, sprinkle with the remaining streusel filling.; Bake at 350° for 45-50 minutes; ; – – Breakfast – Breakfast – Recipe – Breakfast – cake – Recipe[/wpurp-searchable-recipe]
